Ingredients
2
tbsp of butter
3 large red bell peppers, cut into small chunks
5 celery stalks, chopped
1 1/2 cups whipping cream
1 1/2 cups half and half
1 lb crumbly feta cheese
1 tsp celery seeds
Cayenne pepper to taste
3 large egg yolks
1/2 cup chopped celery leaves
1 pound pasta
3/4 cup freshly grated Parmesan cheese
Directions
1.
Melt the butter in heavy large skillet over medium-high heat.
Add the peppers and celery and cook on high while stirring until just beginning to soften, about 7 minutes.
Remove from heat and sprinkle with salt and pepper.
Combine the cream, half and half and feta in a saucepan.
Cook on low while stirring until feta has melted.
Remove from heat and add celery seeds.
Season the sauce with cayenne pepper, salt and pepper to taste.
Beat yolks in a medium bowl to blend.
Whisk in half of the sauce.
Return the mixture to the saucepan and whisk to blend.
Add the celery leaves.
Butter a 4 quart baking dish.
Cook pasta according to package directions.
Return to the pot and add the sauce and veggies, stir to blend.
Transfer to baking dish.
Let stand at room temperature for 1 hour.
In the mean time, preheat your oven to 400F.
Sprinkle Parmesan over the pasta.
Bake until pasta for 25 minutes.
Columbus Restaurants
